On this week's Cookery Corner, Chef Sham Hanifa, of The Cottage Restaurant in Jamestown, Carrick-on-Shannon, shared a recipe with us for spiced pumpkin and coconut soup.
Chef Sham talked us through how to create it.
Also, you can listen back below for the piece in full and to pick up all of Chef Sham’s helpful hints and tips here:
Spiced Pumpkin and coconut soup
Ingredients
1 tbsp vegetable oil
1 shallot chopped
1 fennel chopped
1 peeled potato
1 cloves garlic chopped
500gm pumpkin peeled and chopped
1 lemongrass stalk finely chopped
1 tbsp fresh ginger chopped
1 red chilli chopped
5 cups vegetable stock
1 cup of water
1 cup coconut milk
seasoning (salt and pepper)
Method:
Heat the oil in a large saucepan over medium-high heat before adding the onion and garlic. Cook until the onion becomes translucent.
Add the ginger, lemongrass and chopped fennel. Cook until become soft before adding the pumpkin.
Mix pumpkin in the oil and cook for few minutes. Add the vegetable stock and bring to a boil before reducing the heat to lower. Cook for 15 minutes or until the pumpkin is tender. Remove from heat and allow to cool slightly.
Pour the soup into a blender or use hand blender and blend until smooth.
Return to the saucepan and add the coconut milk and bring it to boil again and ready to serve with bread . sprinkle some pumpkins seed over the soup.
